Bacteria-based whipped cream:

could this pave the way for future food?

Whipped cream can be delicious on top of a dessert but the dairy delight is composed of 38% saturated fat, making it not so fluffy on the calories. Therefore, a group of researchers at the University of Copenhagen’s Department of Food Science set out to develop a low-fat alternative.

The fat-free prototype is built using bacteria instead of milk fat — in both velvety and stiffer varieties. The concept opens up the possibility of producing alternative whipped creams using beer brewing residues and plants, which can also increase sustainability of the product.

“The most difficult aspect of developing an alternative food is getting the texture right. Whipped cream undergoes a unique transformation that occurs in a complex system where a high saturated fat content makes it possible to whip the cream stiff. So, how do we create an alternative where we avoid the high fat content, while still achieving the right consistency? This is where we need to think innovatively,” explained Associate Professor Jens Risbo of the Department of Food Science.

New role for bacteria

For a number of years, Risbo and a group of researchers have been working on using lactic acid bacteria as tiny building blocks for creating food. They have now succeeded in illustrating their knowledge by creating a whipped cream in both fluffy and stiff versions.

“We usually associate bacteria with something to keep away from food. But here, we base a beloved food product on good bacteria found in nature. This has never been seen before. This is advantageous, both because it is a renewable resource grown in a tank, and because it creates a healthier, less energy-dense, fat-free product,” stated Jens Risbo, who is the lead author of the study, now published in the journal Food Hydrocolloids

Lactic acid bacteria are ubiquitous. Some live on plants, while others are found naturally on human and animal mucous membranes, as well as in their digestive tracts. In the food industry, these bacteria are used to culture yoghurt and as a preservative for cold cuts. Here, they are put to work in an entirely new way — to serve as the building blocks of a food product, where they play the leading role.

How whipped cream is made

Dairy-based whipped cream is formed as the fat globules in cream clump up during whipping, until the airy foam stabilises and provides the strength necessary to stand and not let liquid drain out. This requires a lot of fat globules, which is why heavy whipping cream has a fat content of 38%.

While there are a number of non-dairy artificial whipped creams on the market, they are made from other saturated sources of fat, such as coconut or palm fat, which are imported from the tropics. Furthermore, they contain at least 25% fat. Finally, their production is usually complicated to manage and involves a long list of E-number food additives.

“Here we only use four ingredients — water, bacteria, a bit of milk protein and a single thickener. With these few ingredients, we’ve managed to make a fat-free product that can be whipped, peaks up and retains the liquid,” Risbo explained.

The UCPH researchers used two different lactic acid bacteria — Lactobacillus delbrueckii subs. lactis (LBD) and Lactobacillus crispatus (LBC) — for the two versions of the bacteria-based foam, both of which are roughly the same size as the fat globules in dairy-based whipped cream. The differing surface properties of each bacteria provide the foams with different structures. One bacterial species, whose surface likes water, forms a weak network that produces a softer foam. The second bacterial species, which is more similar to fat, forms stronger networks and thus a stiffer foam that can stand in taller, pretty peaks.

Risbo points out that the bacteria-based foam is a proof of concept, which should not be seen as a standalone product, but considered as new knowledge that provides insight into how to create a similar food structure using non-dairy sources.

“We’ve shown that bacteria can be used to create the right structure. Now that we understand the context and have learned which surface properties are important, it opens up the possibility of using many other things from nature. This could be yeast residue from brewing, or perhaps small building blocks that we extract from plants. This would make the product very sustainable,” Risbo concluded.

Fanless panel PCs

Interworld Electronics has introduced the PhanTAM series of fanless, rugged, waterproof stainless steel panel PCs from APLEX Technology. The PhanTAM series has an updated Intel 11th Gen. Core i3 (Dual Core)/i5 (Quad Core) processor, ultra slim front frame design, special hygienic bolts, landscape or portrait mode and waterproof antenna covers which lower the risk of bending/breaking antennas.

The PhanTAM series offers a protective panel solution by achieving IP66 and IP69K-certified protection with M12 connectors. The 304 (or optional 316) fully enclosed stainless steel chassis of the PhanTAM series makes it a suitable option for the food and beverage manufacturing industry due to its slim design, high corrosion resistance and germ resistance, helping to prevent any bacterial contamination. Stainless steel also makes the chassis easy to clean (capable of withstanding high-pressure cleaning), increases the life cycle of the chassis due to its rugged nature and helps to lower the cost of maintenance.

The PhanTAM series is available in two sizes, 15.6 ″ and 21.5″, and includes two USB, one serial and one LAN port, as well as the ability to add additional ports, Wi-Fi and RFID. The addition of waterproof antenna covers allows companies to make use of a range of antenna options (4G LTE, 5G, BT and Wi-Fi).

The PCAP touch screen with 7H anti-scratch surface and optional high brightness helps to improve usability and makes it adaptable to a range of environments.

Interworld Electronics and Computer Industries www.ieci.com.au

Online TOC analyser technology

TOC analyser technology plays a role in helping plants optimise process control, minimise product loss and reduce energy and wastewater treatment costs.

The Hach BioTector B7000i Online TOC Analyser is a TOC analyser, designed to detect product loss, decrease and conserve water usage and improve production processes.

The product measures organics in food processing conditions with 99.86% uptime and requires preventive maintenance only twice per year.

Flow meter series

Following the release of the ES-FLOW ES-1x3C in 2021, Bronkhorst has now released the ES-1x2C flow meter which will cover the flow range just below the existing ES-1x3I or ES-1x3C.

The ES-FLOW product series provides a good performance of ≤0.8% Rd. Mini CORI-FLOW offers a higher performance of ≤0.2% Rd but this high level is not always required. Both flow meter series include an onboard PID-controller, totaliser and alarm functions and many communication buses, followed up by the Bronkhorst sales and service network.

The ultrasonic flow meters ES-1x2C and ES-1x3C are compact; versatile (eg, liquid independent); provided with a straight sensor tube, eg, low internal volume; easy to clean; lowpressure drop in relation to sensor diameter; and equipped with advanced signal processing (eg, dosing functionality).

AMS Instrumentation & Calibration Pty Ltd www.ams-ic.com.au

The analyser comes with a built-in selfcleaning sample line and reactor. This enables the B7000i to deliver results even if water contains high levels of fats, oils, greases, sludge and particulates or has pH swings. Installing the analyser decreases chemical dosing, reduces waste and reduces samples processes. Industry studies show that lost product can be reduced by over 15% by using accurate and continuous TOC measurement. Further savings of up to 40% can be made in the operating cost of the treatment plant by reducing energy and water consumption.

Hach Pacific Pty Ltd www.au.hach.com

Ion air nozzle

Like the Intellistat Ion Air Gun the EXAIR Intellistat Ion Air Nozzle provides a lightweight solution rated Class 5 for clean rooms and controlled environments per ISO 14644-1. It may reduce 1000 V to less than 100 in 0.6 s and up to 24 ″ (610 mm) away. It is a solution for neutralising static in sensitive processes like scientific and electronic testing, cleaning medical or pharmaceutical products and packaging, or removing debris from sensitive electronics.

Including a compact stainless steel adjustable mounting bracket, the Intellistat nozzle can be mounted to benchtops and machine frames to provide hands-free operation when needing both hands to package, test or assemble parts and products. The nozzle is equipped with an LED indicator to assure proper functionality and employs an EXAIR-engineered air nozzle to maximise efficiency and meet OSHA requirements for sound level and dead-end pressure. Its static dissipative polycarbonate housing and non-marring nozzle makes it suitable in applications such as PCB or electronics manufacturing and in sterile environments such as pharmaceutical and medical laboratories.

Compressed Air Australia Pty Ltd www.caasafety.com.au